Vegan Pumpkin Cream Cold Brew
Oh, fall. Why ya gotta be so mean? I mean, I love you and all. I do. But can you at least leave your cozy little mitts off of August?
I guess not.
I resisted Inevitable Autumn for most of August, but around the last week of the month (coincidentally when Starbucks started serving PSLs for the season, the earliest ever), I started to feel it. And embrace it. And drink it up.
Because when Starbucks started serving their PSLs for the season, they also introduced something new: Pumpkin Cream Cold Brew.
And people have been going craaaaazy for it. I admit, I haven’t tried the dairy version, but I’ve tried it with soy, almond, and coconut milk. My fave is coconut milk, which is a great coincidence, because canned coconut milk is what I use for this Pumpkin Cream Cold Brew recipe.
Anyway, you know what’s really cool about this? Pumpkin Cream Cold Brew is totally my idea. You’re welcome, Starbucks. I mean, I called it Pumpkin Spice Iced Coffee back in 2015, but you know. Details.
Okay, okay. So this recipe is a little (or a lot) different than that was, but I mean, it’s true. Cold brew coffee + a pumpkin spice situation = really, really made for each other.
So here we are, my fifth pumpkin coffee situation, Vegan Pumpkin Cream Cold Brew. And it’s a really excellent situation, if I do say so myself.
Read on for the pumpkilicious scoop. (Sorry, that word doesn’t really work at all, does it?)
Oh wait. Before you read on, if you’re all, “This is great, but what about a dairy version?” Well, Fox & Briar has you covered right here. She posted her glorious homemade version on Instagram and I got excited and then sad because dairy. But that’s what inspired me to come up with this Vegan Pumpkin Spice Cold Brew. So if you want something closer to the dairy-full original found at Starbucks, click on through. Meghan has you covered.
But if you’re into the dairy-free situation? Read on!
How to Make Vegan Pumpkin Spice Cold Brew
Gather your ingredients. We’re looking at a super-easy combo that can be 100% store-bought if you’d rather (and personally, I’d often rather). We’ve got the cold brew itself – go for homemade if you like, or find one of the fine premade versions at your local grocery store.
And then the pumpkin cream ingredients: a can of lite coconut milk, pumpkin puree, pure maple syrup, pumpkin spice mix, vanilla extract, and a pinch of salt. The salt is not pictured. My apologies, salt.
Give that a whirr in your blender. Then strain just to get any bigger pumpkin or spice bits out of the situation.
And you have your pumpkin cream.
Glorious, glorious pumpkin cream.
Okay, so here’s where you have to be patient. If you want that awesome cream-floating-on-top layered situation, you’re going to need to chill your pumpkin cream. I know, it seems like a particular form of cruelty, but it’s worth the wait. Promise. (But if you don’t want to wait, that’s okay too. Your pumpkin cream will just sink into and incorporate with the coffee faster. Mix it up [or not], sip away, and chill the rest for next time. Who knows, you might prefer it all mixed in anyway. I won’t judge!)
Right, so you have your chilled pumpkin cream and your cold brew. Fill your cup about 3/4 full with ice, and then about 2/3 full of cold brew coffee. Then spoon your pumpkin cream over the top and sprinkle with a bit of pumpkin spice if you like.
Okay, so I will say this pumpkin cream ISN’T a “cold foam” sort of situation like Starbucks makes. Their cold foam has some magic going on that makes it extra bubbly and floaty. But I find this version made with coconut milk CAN be made to float and it tastes JUST like a coconut milk version from Starbucks. (Note that I did try frothing it and it didn’t make a lick of difference, so don’t waste your time!)
So there you have it: Homemade Pumpkin Cream Cold Brew, vegan style. No need to drive to Starbucks, shell out cash, and beg for substitutions. Stay home, get caffeinated, get cozy, stay happy.
Vegan Pumpkin Cream Cold Brew Coffee
Fall served up cold. A chilled coconut-milk-based pumpkin cream tops icy cold brew for the perfect bridge between summer and fall. Give yourself lead time with this one: The cream floats best when it’s refrigerated first.
For the vegan pumpkin cream:
- 1 (14-ounce) can lite coconut milk (I prefer Thai Kitchen brand for this one)
- 3 tablespoons pumpkin puree
- 3 tablespoons pure maple syrup
- 1 teaspoon pumpkin pie spice (here’s an easy recipe for making your own)
- 1 teaspoon pure vanilla extract
- Pinch sea salt
For one glass of Vegan Pumpkin Cream Cold Brew:
- Cold brew coffee (store-bought or homemade)
- Pumpkin cream
- Pinch pumpkin spice mix for garnish
- Fill your glass 3/4 of the way full of ice.
- Pour coffee in about 2/3 full.
- Give your pumpkin cream a good shake (it may have separated a bit while chilling). Spoon pumpkin cream over the top until glass is filled.
- Sprinkle a bit of pumpkin spice mix over the top and serve.
* Recipe time includes chilling time. It really takes only about 5 minutes hands-on.
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